Smoked salmon macarons with polpa (finely chopped tomatoes)
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
210
g
icing sugar
-
150
g
ground almonds
-
130
g
egg whites
-
90
g
superfine sugar
-
1
g
red powdered food colouring
-
150
g
Polpa (Finely Chopped Tomatoes)
-
3
smoked salmon fillets
-
3
pinches
"1 lemon , of salt"
-
6
grind of ground pepper
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Smoked salmon macarons with polpa (finely chopped tomatoes): Method
For the macarons
- With a blender, thoroughly mix the ground almonds and icing sugar, then sift. Beat the egg whites until stiff, and fold in the sugar and add the red colouring. Mix for 2 min.
- With a spatula, stir in the sugar and ground almonds, then using a piper, form macarons with the mixture (gently fold the mixture. It must become soft and shiny and make a ribbon).
- Arrange the macarons on a baking tray with a pastry bag, then leave at room temperature for 15 min. Then cook in the oven at 325°F (160°C) for 15 to 20 min.
For the sauce
- Peel the lemon and cut it into segments. Cut the salmon into strips. Cook the Polpa (Finely Chopped Tomatoes) to obtain a drier sauce. Season with salt and pepper and let cool completely.
- On half of the macarons, arrange a strip of smoked salmon, a small spoonful of the cooked tomatoes and a piece of lemon. Then cover with the remaining macarons.
- Leave the macarons to rest overnight in the refrigerator before serving
